Instant Pot Lentil Soup


▢ 1 pound ground beef
▢ 2 cloves garlic minced
▢ 1 onion diced
▢ 1 tablespoon olive oil
▢ 1 cup celery sliced
▢ 1 cup carrots sliced
▢ 1 large baking potato peeled and cubed
▢ 1 cup lentils
▢ 6 cups beef broth
▢ 28 oz diced tomatoes with juices
▢ 1 tablespoon Worcestershire sauce
▢ 1 teaspoon Italian seasoning
▢ salt and pepper to taste
▢ fresh parsley and parmesan cheese for garnish optional


Turn a 6QT Instant Pot onto saute. Cook beef, onion, and garlic until browned and no pink remains. Drain fat if there is more than 1 tablespoon or so. While beef is browning, prepare vegetables.
Add beef broth and scrape up any brown bits on the bottom of the pan. Add remaining ingredients.
Set instant pot to high pressure for 15 minutes. Once the instant pot has cooked for 15 minutes, allow it to naturally release for 10 minutes. Release remaining pressure.
Serve with parmesan cheese & parsley if desired.


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